FlavScents AInsights Entry for Tea Leaf Oil (CAS: 68916-73-4)
1. Identity & Chemical Information
Tea leaf oil, derived from the leaves of the Camellia sinensis plant, is a complex natural material rather than a single chemical compound. It is commonly referred to as tea leaf oil or tea oil. The CAS number for tea leaf oil is 68916-73-4. As a natural complex material, it does not have a specific IUPAC name, molecular formula, or molecular weight. Tea leaf oil is not assigned a FEMA number, but it is recognized in various regulatory frameworks for its use in flavors and fragrances.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Tea leaf oil is characterized by its fresh, green, and slightly floral aroma, reminiscent of freshly brewed tea. It has a moderate intensity and a refreshing diffusion that makes it suitable for both flavor and fragrance applications. The oil is often used as an impact note in formulations, providing a natural and authentic tea-like aroma. Specific odor and taste thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer of green and floral notes.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Tea leaf oil is naturally sourced from the leaves of the Camellia sinensis plant, which is widely cultivated in regions such as China, India, and Sri Lanka. The oil is typically obtained through steam distillation of the leaves. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory standards. The composition of tea leaf oil can vary significantly depending on the geographic origin, harvest time, and processing methods.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Tea leaf oil is used in a variety of flavor applications, particularly in beverages, confectionery, and bakery products. It serves as a functional ingredient to impart a natural tea flavor, often used in green tea-flavored products. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with variations depending on the desired intensity and product type. The oil is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, tea leaf oil is utilized in creating fresh, green, and floral fragrance profiles. It is commonly found in personal care products, such as perfumes, lotions, and soaps. The oil acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Tea leaf oil is composed of a variety of constituents, with the major ones typically including linalool, geraniol, and methyl salicylate. The exact composition can vary based on factors such as origin and processing. These constituents contribute to the oil's characteristic aroma and flavor profile.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, tea leaf oil is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for natural flavorings, while ASEAN countries may have varying regulations. In Latin America, Brazil and MERCOSUR countries recognize tea leaf oil under their respective flavor and fragrance regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Tea leaf oil is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not specifically established, but it is used within industry-typical levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Tea leaf oil is valued for its ability to impart a natural and authentic tea aroma in both flavor and fragrance formulations. It synergizes well with other green and floral notes, enhancing the overall sensory experience. Formulators should be cautious of potential degradation under high heat or acidic conditions, which can affect the oil's aroma profile. It is often under-used in fragrance applications, where its fresh and green notes can provide a unique twist to traditional compositions.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on tea leaf oil is well-established, particularly regarding its sensory profile and typical applications. However, specific numeric values for thresholds and ADI are not clearly reported, reflecting a common gap in natural material documentation. Industry practices are generally consistent, but variations in composition due to geographic and processing differences should be considered.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- Includes section 5a for complex natural material
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-09-13 06:14:24 GMT (p2)